Ribs – BBQ Grilled Pork

Prep time
Cook time
Total time
This Grilled Pork Ribs recipe is from the The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods. Used with permission.
Cut of Meat: Country Style Ribs, Spare Ribs, Baby Back Ribs
Serves: 2-4
  • MEAT:
  • 4 Country-style pastured pork ribs or shoulder chops or 3 – 4 lbs spare ribs or
  • baby back ribs
  • ½ cup chili powder
  • 3 Tablespoons freshly ground pepper (or not fresh
  • 4 Tablespoons sugar
  • 3 Tablespoons coarse salt
  • 2 Tablespoons paprika
  • HINT: You can mix double and triple batches of rub and keep in a jar for future use.
  • 1 cup Ketchup (Hunts has no high fructose corn syrup )
  • ½ to 1 cup red wine vinegar or tarragon vinegar (depending on your taste preference and the strength of your vinegar)
  • ½ cup molasses
  • 2 teaspoons sugar
  • ½ teaspoon coarse salt
  • ¼ teaspoon garlic powder or 2 large cloves, minced
  • ¼ teaspoon onion powder (or 2 tsp finely chopped onion)
  • ¼ teaspoon Tobasco sauce (we like Frank’s Hot Sauce; go lightly if you do not like things really hot!)
  • HINT: We often make a triple batch and freeze some for use another time.
  1. Mix rub ingredients together and smear over all surfaces of meat, wrapping meat rather tightly in plastic wrap. Let sit at least 4-6 hours or overnight in refrigerator. Longer is more tender and mouthwatering.
  2. Preheat oven to 200 degrees F. Bring ribs to room temperature; place ribs in a shallow baking pan in the middle of your oven (or 2 pans if doubling the recipe). Roast for about 3.5 to 4 hours, until tender.
  3. Meanwhile make the sauce by combining all ingredients. Then coat the meat generously with the Homemade Barbecue Sauce, and cook for 30 minutes longer before removing from the oven.
  4. HINT: Try your own additions: extra tobasco sauce, other hot sauces, honey…and the possibilities are endless!
  5. To serve brush once more with Homemade Barbecue Sauce. Serve remaining sauce on the side.